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One of our favorite local restaurants serves the best polenta I have ever tasted – creamy, rich, and pretty much just amazing. And while I’m sure that copious amounts of cream and butter have something to do with this, I think we finally discovered the secret to cooking really decadent polenta. A fellow blogger mentioned to me once that if you cook it twice to three times as long as the directions call for you get a much creamier consistency. In following this advice and reading up more online we came up with this really simple recipe for delicious polenta that almost rivals our favorite restaurant.

To try this method for yourself follow these three steps:

1. Add 1 cup polenta to 4 cups cold water and bring to a boil, stirring occasionally.
2. Cover, turn heat down to a very low simmer and cook for 45 minutes to an hour – do not stir.
3. Add any fats you wish to use at the end (butter, milk, cheese) and season (salt, pepper, herbs) to taste.

Miso broth with tofu, sho-yu tamago (soy sauce egg), seaweed, green onions, and peas. Served with steamed cabbage and soy sauce – such a ridiculously simple dish and so tasty! This was our first time trying the sho-yu tamago and we’ll definitely make them again. We used a recipe similar to this one.

Thought we should make up for all the potatoes and meat we’ve been consuming recently. Kale, garlic, onions, and yellow tomatoes paired with red quinoa and topped with a poached egg. Oh, and I’ve created a category for kale – I’m sure you’ve noticed we eat quite a bit of it!

This was not my favorite cauliflower soup recipe – but I thought the photo was pretty. Instead of giving you the link to this recipe that didn’t impress me, I’ll give you this one I really like from Eating Well instead. Enjoy!